Why S’mores Should Be Part of Australian Camping Trips

The ultimate camping treat.

how to make smores

Grab your swag, a map and a few mates—this is The Great Escape, your modern camper’s guide to getting off-grid under the Southern Cross. Cruise over to the rest of our coverage for stargazing guides, birdwatching tips, and learn how to get the most out of Earth’s best playground with sustainability in mind. Make campfire cocktails, discover how to forage safely, and cook gourmet meals in the wild (because you can do better than baked beans).

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I remember the first s’more I had. I was 19 and on my first American camping trip, with my American friends. Growing up in Australia, s’mores aren’t exactly the twiggy sticks of the outback road trip, but I was willing to try new things when I moved to the states. We were camping in upstate New York, and my friend pulled out a bag of giant marshmallows, a box of graham crackers and a Hershey’s bar. Does it get more American than that? Anyway, I had only ever seen s’mores in the movies, but this time, I had one in my hand. 

That certainly wasn’t the last time I had a s’more, and now being back in Australia, I’m making the case for this tasty treat to be part of every Aussie camping adventure. 

Before we dive into all the amazing reasons to make a s’more on your next camping trip, let’s talk about where it got its name. Not much is known about the s’mores origins, although during my travels in America, I heard stories about the origin of the s’more. The consensus was, the Girl Scouts were the first to make them, but they were called “some mores,” not s’mores. No one knows when or why it was shortened, but here we are, several decades later, with a camping tradition.

So what’s so enticing about this sweet, warm, gooey dessert? When you think about it, a s’more is just melted chocolate and marshmallow sandwiched between two pieces of crackers, or as we call it, crackers. Although, I think it’s less about the taste and more about the experience. 

Sure you could warm up a marshmallow at home, but it’s more fun to roast it over an open flame, surrounded by family. It’s a great activity for kids and always makes for a great campfire story when you’re older. Once you’ve mastered the toasted marshmallow, it’s a matter of sandwiching everything together including a little piece of preferred chocolate. In Australia, you’re better off using Arnott’s biscuits than graham crackers, which we don’t even have here. Then, you’re ready to wrap your teeth around the smouldering dessert. 

Some kids like to turn s’more making into a competition (as they always do). This is another great reason to make s’mores on your next outing. Get the kids involved, let the parent’s judge, ask other kids in the camping ground to join. It’s an activity everyone will love. 

Speaking of the adults, s’mores don’t have to be boring. You can experiment with fillings, such as Nutella, gooey caramel, or jam. The food connoisseurs can put a dollop of lemon curd between a toasted marshmallow and biscuit for a fancy s’more, channelling a classic lemon meringue tart—made easy. 

In the end, you can’t go wrong with a s’more around the campfire. It’s easy, tasty, and fun to make. It’s not an Australian tradition per se, but it’s well worth a try on your next camping trip.

Not sure how to make a s’more? Here’s a quick recap.

How to make s’mores

Digestive biscuits or Arnott’s Marie biscuits work a treat.
Packet mini marshmallows
Preferred chocolate bar (Cadbury milk works best)

1. Cut a foil square, bigger than the size of the biscuit. Sit a biscuit on each square, top with marshmallows, chocolate, and another biscuit.
2. Wrap in foil and place in the embers of the fire for two minutes. You can keep checking until you get the right amount of melt.
3. Unwrap from the foil, and enjoy.

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Craving Something Sweet? Whip Up These Nutella Thumbrint Cookies In No Time

From baking queen, Katherine Sabbath.

nutella cookies recipe

We’ve all been there. Staring at an open pantry, on the hunt for something sweet, only to find an empty packet of chocolate biscuits someone polished off without your knowledge. It’s less than ideal, so we’ve decided to share a recipe you can whip up in 20 minutes for the next time that sweet tooth pops up.

Primary school teacher turned baking queen, Katherine Sabbath has authored three bestselling cookbooks and appeared as a guest judge on MasterChef Australia. She is known for her cutting-edge cake designs and creative flair in the kitchen, and we were lucky enough to sneak a super simple, tasty recipe for her Nutella Thumbprint Cookies.

“I’m excited to be partnering with Nutella and Kenwood to create a range of simple and tasty winter warmer recipes showcasing the delicious versatility of Australia’s favourite chocolate hazelnut spread. These recipes have been prepared using my go-to appliance, the Kenwood Chef Baker Mixer, which makes baking a breeze thanks to its quality, durability, and performance,” said Sabbath.

In celebration of this this partnership, Nutella is offering shoppers a chance to win 1 of 500 limited-edition Kenwood Titanium Chef Baker XL White Mixer with a Nutella branded PopTop valued at $999. All you have to do is purchase a specially marked jar of Nutella from May 8 to July 3, and follow the prompts on the jar for a chance to win.

Now that you’ve secured your mixer, it’s time to start baking.

Nutella Thumbprint Cookies

– 200g unsalted butter (at room temperature)
– 1/2 cup superfine caster sugar
– 1 teaspoon vanilla bean paste
– 1 egg, chilled
– 350g plain all purpose flour
– 1/2 teaspoon salt
– 200g Nutella
– 80g roasted hazelnuts, crushed

1. Preheat the oven to 160oC fan-forced. Line two baking trays with baking paper.
2. Using a hand-held mixer or a stand mixer, beat the butter and sugar for five minutes or until light and fluffy.
3. Add the vanilla and egg, beat until well combined. Add the flour and salt, beat until just combined.
4. Roll the dough into tablespoon-sized mounds and place onto the trays about 2cm apart. Use your thump or end of the spoon to make a dent in the centre of each cookie.
5. Bake the cookies for 20 minutes, or until just golden. Leave the cookies on the trays and while still warm, pipe or dollop Nutella into each dent and sprinkle crushed hazelnuts on top.

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